Ingredients with Measurements:
- 2 bell peppers (red and yellow), sliced
- 2 ripe avocados, diced
- 1/2 red onion, thinly sliced
- 1/4 cup chopped fresh cilantro
- 2 tablespoons lime juice
- 2 tablespoons olive oil
- Salt and pepper to taste
Special equipment needed:
- None
Step-by-step instructions:
1. In a large bowl, combine the sliced bell peppers, diced avocados, thinly sliced red onion, and chopped cilantro.
2. In a small bowl, whisk together the lime juice, olive oil, salt, and pepper.
3. Pour the dressing over the salad and toss gently to combine.
4. Serve immediately or refrigerate until ready to serve.
- Time:
Preparation time: 10 minutes
- Cooking time: None
Temperature:
- None
Serving size:
- 4 servings
Nutritional information:
- Calories: 210
- Fat: 18g
- Carbohydrates: 12g
- Fiber: 7g
- Protein: 3g
Substitutions for ingredients:
- You can use any color of bell pepper you prefer.
- If you don't have red onion, you can use white or yellow onion instead.
- If you don't have fresh cilantro, you can use parsley or basil.
Variations:
- Add some diced tomatoes for extra flavor and color.
- Add some crumbled feta cheese for a salty kick.
- Add some sliced jalapeno peppers for a spicy twist.
Tips and tricks:
- Make sure to use ripe avocados for the best flavor and texture.
- You can make the dressing ahead of time and store it in the refrigerator until ready to use.
- If you're not serving the salad immediately, wait to add the avocado until just before serving to prevent it from browning.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- None
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
Garnishes:
- Sprinkle some extra chopped cilantro on top for a pop of color.
Pairings:
- This salad pairs well with grilled chicken or fish.
Suggested side dishes:
- Serve this salad with some crusty bread or a side of rice.
Troubleshooting advice:
- If the avocado is too ripe, it may turn to mush when you toss the salad. Make sure to use avocados that are ripe but still firm.
Food safety advice:
- Make sure to wash all produce thoroughly before using.
Food history:
- Bell peppers and avocados are both native to Central and South America.
Flavor profiles:
- This salad is fresh, bright, and slightly tangy.
Serving suggestions:
- Serve this salad as a side dish or as a light lunch.
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